During this trip to Hong Kong, Tan Zizai sent nineteen gang players, and Misty Wu was the one who was in the brunt of the attack. Misty Wu walked out of the gate and ran towards Xiao Yu happily. Xiao Yu stepped forward and hugged him enthusiastically. Song Laohei also happily came over and patted Xiao Yu's shoulder: "Ayu, today you are a landlord! Eat, drink, kill chickens, and serve one-stop one-stop!" Xiao Yu replied readily: "No problem!" In fact, they don't have to worry about food, accommodation and transportation. Fang Tianyuan had already arranged everything properly, and he asked someone to book a dozen rooms in the Mandarin Oriental Hotel in Hong Kong.

That night, he personally set up three banquets in the hotel to welcome the elites from afar. Xiao Yu and Cuwu took the elevator to Wenhua Hall on the 25th floor, one of the best Chinese restaurants in Hong Kong. At the entrance of the restaurant was a lovely Hong Kong lady. She was wearing an elegant and generous tight cheongsam, and her sexy and charming thighs were exposed in her skirt. Cuwu almost didn't see it. After asking about their purpose, she led them to Wenhua Hall.

Most of the restaurants in Hong Kong are noisy and noisy, but this Wenhua Hall is elegant and secluded. The deep blue carpet, purple-red cabinet-style walls, and oriental calligraphy and painting all reflect the elegant atmosphere. There is also a potted tree full of white flowers on the dining table, and the table is next to a large window, and the beautiful scenery of Victoria Harbour is in sight.

Fang Tianyuan and his six masters had already arrived at the restaurant first. When they saw Xiao Yu and the others, they came to greet him enthusiastically. The dishes in the evening were mainly Guangdong cuisine.

Cantonese cuisine is considered the Chinese cuisine with the most variety of colors. This is mostly because Guangdong is located in southern China and enjoys a unique subtropical climate, rich in various fruits and seafood. In addition, Guangdong cuisine is mainly steamed and fried, making the food taste particularly good.

Experienced Guangdong chefs can tell whether a dish is ready from the slight sounds in the wok. Guangdong Lai’s characteristic is that it is not greasy, and it uses more sauce but no spices. The ingredients of the side dishes are mainly vegetables, seafood, pork and chicken. The appetizer cucumbers first, and the side dish called "black mushrooms", which are actually fried into dark red ginger with flour.

The first dish is a Sichuan-style curry prawn. Xiao Yu likes to eat Sichuan cuisine, which is much spicy than Cantonese cuisine. It is said that Mr. Deng likes to eat Sichuan cuisine the most, and he once explained the reason for the spicy food. Sichuan’s climate is humid, and eating spicy food is to let spicy food remove moisture from the body. The big prawn is cooked with garlic, curry and sesame oil, and the taste is very beautiful.

Between the two dishes, the rice wine called Guyue Longshan, was probably used for a meal.

The third dish is the fried soy sauce sauerk fillet, with the plate with oily green vegetables. The appearance of this dish is really wonderful: a few big carrots are carved into dragon boats, which is no different from the dragon boats on the Dragon Boat Festival every summer. The fillets are placed in the dragon boat. The fillets are extremely tender, because the soybe in Hong Kong is cultivated in mixed sea water and fresh water. Fang Tianyuan smiled and said, "This dish is called "Stand together", which is the true portrayal of our two clubs!" Everyone laughed.

The main dish is "beggar chicken". The method is to put mushrooms, char siu pork, ginger and mix with the cleaned chicken.

Condiments, then wrap lotus leaves, then add mud, grill over fire, until the mud is hard. This dish needs to be made of

It takes a few hours, so you have to book at least one day in advance for this dish.

When the waiter brought the beggar chicken to the table, the waiters and staff in the restaurant surrounded him. Fang Tianyuan picked up the mallet and said to the brothers of the Qinglong Gang: "One can only eat the fat chicken together!" Every dish he ordered tonight was related to the cooperation of the club. Xiao Yu secretly admired his meticulous thoughts, that is, even serving dishes had a hidden meaning.

Everyone took turns to hit the mud on the chicken with a wooden hammer. Then, the waiter took out the big chicken bones from the tender chicken body, cut the chicken into slices and placed it in a small plate and served with the prepared seasonings. For Xiao Yu, this dish was one of the most beautiful dishes he had ever tasted in his life.

When everyone was drunk and full, the waiter brought them tea and sat and chatted together. Fang Tianyuan said: "Fujian produces various kinds of tea, one of which is very interesting, called "Monkey Tea". Legend has it that this kind of tea grows on cliffs and can only be collected by monkeys. However, these monkeys are not very obedient and often need to be disciplined. Once a monkey is disobedient, its tail will be cut off by a centimeter. If it is not regular, cut off a piece until the monkey works obediently. Because "Monkey Tea" is hard-won, and its color, fragrance and taste are good, it is considered to be comparable to famous wines. A cup of tea after a meal is both a pleasure and aids in digestion.

Li Wu laughed: "Mr. Fang means that you want us to help you cut the disobedient monkey tail?" Fang Tianyuan also laughed: "Of course the monkey needs to be repaired, but we have to wait until we pick the tea!" Everyone laughed together. Anyone could hear that the tea in Fang Tianyuan's mouth actually refers to Ding Caipao.

After dinner, Fang Tianyuan arranged a program for guests from afar in the nightclub. Because Cuwu had something to say to Xiao Yu privately, the two stayed in the hotel and did not go with everyone. Xiao Yu returned to the room and changed into a cotton light blue short-sleeved shirt, wearing a navy blue chino, and a light gray silk jacket. He went downstairs with Cuwu to the Chinnali Bar.

The decoration of this bar is quite like a British gentleman's club, with the red-brown leather handrails exuding the rugged atmosphere of men. The bar was once only open to men, and it was not until the 1990s that we welcomed ladies. The walls of the bar were hung with authentic works by British painter George Chinnery. His works were mostly based on scenic figures from Macau, Guangzhou and Hong Kong, which made him well-deservedly the founder of foreign artists gathered along the coast of China in the 19th century. The cigars, pipes and cigarettes of merchants made the entire bar smog. Xiao Yu noticed that there were many whiskey bottles for decoration arranged behind the counter.

Cuwu ordered a glass of vodka martini, but he had to explain to the waiter twice, shaking the wine glass when serving wine, but not stirring it. Xiao Yu has never been interested in foreign wine, so he asked the waiter with a smile: "Is there a Red Star Erguotou here?" The waiter explained with a smile: "Sir, this is a bar, and the wine in the mainland is not on the rack."
Chapter completed!